A few days ago, I received a gorgeous message from a mum looking for an allergy friendly hot cross bun for her daughter. When I firstly got the message, I thought it was impossible but after many attempts at gluten, grain, dairy, egg, nut and seed free hot cross buns, we finally have a super delicious, allergy friendly hot cross bun recipe that everyone will want to eat. My grain loving family absolutely love these buns and they are always gone within 30 minutes of coming out of the oven. This recipe makes about 6 good sized buns. Enjoy xo

Preheat oven to 180 degrees celcius and line a tray with baking paper. Combine the tapioca flour, coconut flour, bi-carb soda, spices and lemon rind in a large mixing bowl and stir to combine evenly. Add juice (or water) to a small saucepan and sprinkle the gelatine on top. Use a spoon to break up large clumps and let it absorb the water for a few seconds .Once all of the gelatine is wet, heat and stir over medium low heat until all gelatine is dissolved. Pour gelatine, apple cider vinegar, vanilla , sweet potato and dried fruit into the dry ingredients and stir to form the dough. Let the dough cool for a few minutes before rolling into balls and placing on tray

To make the crosses, combine the extra tapioca and coconut flour and maple syrup. Stir together and slowly add enough water to make a paste. Pipe crosses on top of the buns.

Brush buns with a little olive oil and place in the oven for 15 minutes, remove from oven, brush with extra olive oil and place back in the oven for a further 10 minutes. Remove from oven and leave to cool slightly before serving. These are best served fresh out of the oven.